Pumpkin Crunch Cake ~

Creamy pumpkin pie topped with layers of buttery cake and toasted pecans.

This easy make-ahead dessert is perfect for holidays and potlucks!

Why you will love this Pumpkin Crunch Cake recipe:

easy to make
loaded with fall flavors
large enough to feed a crowd

This cake is super simple to make, however… it will need several hours to fully set after baking so plan accordingly.

Ingredients for Pumpkin Pie Cake:

vegan egg replacer – for this recipe, I use VeganEgg
water
pumpkin puree
vegan evaporated milk
granulated sugar
brown sugar – light or dark
pumpkin pie spice
yellow cake mix – Duncan Hines Classic Yellow is vegan
pecans
vegan butter

How to make Pumpkin Pie Cake:

Preheat oven to 350 degrees F.

Toast the pecans:

Into a small skillet over medium heat, add the chopped pecans in a single layer. Shake the skillet around a few times until the pecans are lightly toasted. Remove from the pan to cool.

Prepare the egg replacer:

Into a small mixing bowl, whisk together VeganEgg powder and ice-cold water. Set aside.

If you are using a different brand of egg replacer, follow the package directions for baking with the equivalent of 3 eggs.

For the pumpkin pie filling:

Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie spice, snd salt.

Pour into a prepared 9 x 13-inch baking dish.

For the cake topping:

Sprinkle the cake mix in an even layer to cover all of the pumpkin pie filling.

Sprinkle toasted pecans in an even layer over the cake mix.

Drizzle the entire top with melted butter.

It will seem like a lot of butter. You’re just going to have to trust me on this.

Baking the cake:

Cover the cake with foil and bake for 45 minutes.

Remove the foil cover and continue baking for an additional 35 minutes.

Allow time for the cake to set: This is very important!

Set the cake on a cooling rack and allow to cool completely.

Once the cake is completely cool, re-cover it with foil and set it in the refrigerator overnight or at least 2-3 hours to fully set.

Serve chilled.

Cheers!

More desserts for the holiday season:

Vegan Thanksgiving Pumpkin Pie – The quintessential pie of Thanksgiving!

Traditional Vegan Peanut Brittle – This classic holiday candy is quick and easy to make and does not require refrigeration, making it perfect for gifting.

Vegan Cranberry Orange Cookies – Perfectly soft with just the right combination of citrusy, sweet, and tart.